When it comes to biscuits, I must admit, I can be pretty lazy at baking. Why spend hours elbow deep in flour and butter when you can pick up some sweet treats at the supermarket. Melting moments are a different story however – they need to be baked fresh. Whenever I go to the country or a local farmers market, I always bypass the other sweets to the cute wrapped bags of melting moments.
This is one of the best and simplest recipes for melting moments you will find. Two buttery shortbread biscuits sandwich a luscious layer of creamy, zesty icing. If you haven’t already, add this Australian country classic to your baking list. When unexpected guests arrive, it’s a perfect treat for afternoon tea.
Makes about 24 biscuits
For the biscuit – you will need
- 250g butter, softened
- 200g of plain flour (sifted)
- 90g of icing sugar (sifted)
- 100g of custard powder
For the icing – you will need
- 120g butter, softened, extra
- 220g icing sugar mixture
- 1 tablespoon of lemon rind
- 2 tablespoons of lemon juice
1. Pre-heat oven to 160°C. Line two baking trays with baking paper.
2. Cream butter until light and fluffy. Fold in the flour, icing sugar and custard powder. The mixture will be quite dry and crumbly at this stage.
3. Roll small balls of the dough in your hands and place on the baking trays. Flatten the biscuits slightly using a fork dusted with flour. Bake in oven for 12 minutes or until cooked through. Remove from oven to cool completely.
4. For the icing, beat the butter and icing sugar until light and fluffy. Add the lemon rind and juice and beat until well combined. When the biscuit is completely cool, spread one teaspoon of the icing sugar on the flat side of one biscuit and use another biscuit to sandwich together. Repeat for remaining biscuits.